I was wanting to make a basic loaf of White Bread this week. I don't eat a lot of white bread, but sometimes you just want the simplicity of a white loaf. This Bread Machine White Bread recipe is one that I have adapted from a page called Adamant Kitchen. It looked so good I could not help but bookmark it on my Pinterest page with the idea in mind to bake it one day. Yesterday was the day!
When I was a child we never ate anything but white bread. (You know what kids are like!) Mon used to buy Sunny Bee Bread from the local Berwick Bakery. It was made with honey. We loved it.
My ex husband used to bake all of our bread when we were raising our family. He used to make the kitchen table dance across the kitchen floor when he was kneading it. He had the magic touch. It was beautiful bread. I think he baked upwards of 20 loaves every week. (Five children, three of which were boys!)
I was never any good at making bread. I did not have the magic touch. I made good bricks and doorstops. Hence a bread machine. I do like homemade bread and by using a bread machine I am able to make myself delicious loaves of bread.
This recipe is particularly nice. It produces a loaf with an almost French bread like crust and a beautiful tight and fluffy texture. I would even go so far as to declare that this is one of the finest white bread recipes that I have ever baked in my bread machine. Prepare to fall in love!
WHAT YOU NEED TO MAKE BREAD MACHINE WHITE BREAD
Pretty simple basic ingredients. I love this recipe. Simple ingredients with extraordinary results. I give measurements for both a 2 pound loaf and a 1 1/2 pound loaf.
For two pound loaf:
- 1 cup (240ml) lukewarm water
- 1/3 cup (80ml) milk
- 3 TBS (42g) butter
- 3 3/4 cup (450g) white bread flour
- 3 TBS (38g) white sugar
- 1 tsp salt
- 2 1/2 tsp bread machine yeast (or 2 tsp SAF instant yeast)
For 1 1/2 pound loaf:
- 3/4 cup (180ml) lukewarm water
- 1/4 cup (60ml) milk
- 2 TBS (28g) butter
- 2 3/4 cup (330g) white bread flour
- 2 1/4 TBS (28g) white sugar
- 3/4 tsp salt
- 2 tsp (bread machine yeast) or 1 1/2 tsp (SAF instant yeast)
I like to use bread flour. This is a flour that is specifically formulated for use in baking bread. It has a higher gluten content. You can also add vital wheat gluten to further enhance that quality, no more than 1 TBS per loaf.
I use whole milk. It give a nice rich flavor.
I use salted butter. If you are concerned about sodium you can always cut back on the salt in the recipe. I used the amount of salt stated and salted butter and my loaf was beautiful.
I use Bread Machine Yeast. This is a type of yeast that has been formulated specifically for bread machine use.
My bread machine is the Panasonic Automatic Bread Maker Model# SD-RD250. This is the bread machine I have been using for over 20 years. I highly recommend it. It is an excellent machine.
HINTS AND TIPS FOR MAKING THE BEST BREAD IN A BREAD MACHINE
1. Measure by weight and not volume. Weight is a much more precise way to measure. You can't go wrong. I have a set of digital scales that I use. I just pop the bread pan onto them and measure away. My scales measure in grams, Kg, pounds and ounces, milliliters, etc. I started baking by weight when I lived in the UK and I would now never bake any other way.
2. Bread machine loaves work best with bread flour. Bread flour can also be labeled "Best for Bread" or "High Gluten flour."
3. You can use regular flour, but if you do I recommend adding Vital Wheat Gluten to the recipe. This helps to boost the protein content of the bread.
4. Measure very carefully. If you don't add enough flour, no matter the type of flour you use, the bread will collapse and often ends up uncooked in the center. If you add too much flour, you will end up with a dense, hard heavy ball.
5. I add Vital Wheat Gluten (1 tablespoon) to all of my recipes for bread making in a bread machine. You can purchase it online. It helps to yield a much better loaf, helping the loaf to rise higher with a nicer texture than without. I buy mine on Amazon.
Vital wheat gluten is best stored in the refrigerator (for up to one year), but you can store it on the counter if you think you will use it up within two months (highly unlikely for the home baker.)
6. Yeast is a vital component in making yeasted breads! Duh. It can come in many forms. I recommend using yeast which is prepared specifically for use in the bread machine. I store my yeast in a tightly covered container in the refrigerator. Do not let it touch the salt when putting it into your machine. Salt can kill the yeast.
7. Salt is another important component in bread making. Do not however, let the salt touch the yeast. Salt is important in bread making, not only as a flavor enhancer, but also in controlling the level of yeast fermentation.
8. Follow the recommendations when it comes to the order of adding ingredients to your machine. There are reasons why some machines put the dry ingredients first and the wet last. Others might recommend putting in the wet first and the dry last. YOU NEED TO FOLLOW THE EXACT ORDER AS RECOMMENDED BY YOUR PARTICULAR MODEL!!
Most of the time when a recipe fails it is because the baker fails to follow the correct directions as per the machine they are using.
HOW TO MAKE BREAD MACHINE WHITE BREAD
Making bread in a bread machine is really easy. You can also just do it on the dough cycle and bake it in the conventional way. I tell you how! (This is what I did today.)
Add the ingredients to your bread machine in the order recommended by the manufacturers handbook. (In mine you put the dry first and then the wet, making sure that the salt is not near the yeast)
Set to basic white loaf and click start.
If doing it in the oven, set to the dough cycle. When it is done, take it out shape, place into a greased loaf tin, place into a plastic bag, seal shut and leave to rise (at least 1/2 hour)
Preheat the oven to 400*F/200*C/ gas mark 6. Bake for 25 to 30 minutes, rotating the pan halfway through the bake time. The loaf is done when you tip it out of the pan and it sounds hollow when you knock it with your fingers on the bottom.
Allow the bread to cool completely before slicing.
I hope my bad photography doesn't put you off from baking this fabulous loaf of white bread. It is a really wonderful loaf with a beautifully crisp crust and a soft and white squidgy texture.
Even 24 hours later, it is delicious, soft and moist. I wish I was better at slicing bread, but I am what I am. I have already enjoyed it buttered and spread with jam, buttered and spread with peanut butter, and it is only 24 hours since I baked it. haha. I am incorrigible I know!
If, like me, you are wanting to get as much use out of your bread machine as possible, you may also enjoy the following delicious recipes. I can highly recommend them!
BREAD MACHINE ONION BREAD - A delicious loaf that is a little bit different than the usual loaf. A packet of Onion Soup mix infuses it with a fabulous onion flavor. It has a lovely tight texture and is beautiful served as is, buttered, with soups, stews, etc. Or as a sandwich bread. It also makes pretty darned delicious grill cheese sandwiches!
CHEDDAR CHEESE BREAD - This is one of my favorite bread machine breads. It is soft, moist and delicious with a fabulously cheesy, buttery, bakery quality. Fresh and warm, sliced and buttered, it is almost too tasty to resist. It also goes great with soups, stews, salads, chili, etc. Prepare to fall in love.
Yield: 1 (9 by 5-inch) loaf
Bread Machine White Bread
This is a delicious loaf of white bread and creating it really could not be easier. You can cook all the way in your bread machine, or do it on the dough cycle and bake traditionally in the oven. It's your choice.
Ingredients
For two pound loaf:
- 1 cup (240ml) lukewarm water
- 1/3 cup (80ml) milk
- 3 TBS (42g) butter
- 3 3/4 cup (450g) white bread flour
- 3 TBS (38g) white sugar
- 1 tsp salt
- 2 1/2 tsp bread machine yeast (or 2 tsp SAF instant yeast)
For 1 1/2 pound loaf:
- 3/4 cup (180ml) lukewarm water
- 1/4 cup (60ml) milk
- 2 TBS (28g) butter
- 2 3/4 cup (330g) white bread flour
- 2 1/4 TBS (28g) white sugar
- 3/4 tsp salt
- 2 tsp (bread machine yeast) or 1 1/2 tsp (SAF instant yeast)
Instructions
- Add the ingredients to your bread machine in the order recommended by the manufacturers handbook. (In mine you put the dry first and then the wet, making sure that the salt is not near the yeast)
- Set to basic white loaf and click start.
- If doing it in the oven, set to the dough cycle. When it is done, take it out shape, place into a greased loaf tin, place into a plastic bag, seal shut and leave to rise (at least 1/2 hour)
- Preheat the oven to 400*F/200*C/ gas mark 6. Bake for 25 to 30 minutes, rotating the pan halfway through the bake time. The loaf is done when you tip it out of the pan and it sounds hollow when you knock it with your fingers on the bottom.
- Allow the bread to cool completely before slicing.
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I also have an air fryer that I don't use near often enough, so these were a great excuse for me to break it out and get some use out of it!
My sister uses hers all the time. She is also cooking for a lot more people. She uses hers to roast whole chickens, do tater tots, etc. I go on binges. I will use it for quite a few things and then I won't use it for a while. I do use it a lot more often in the warmer months when I don't want to be heating up my whole kitchen.
We both have a Kuraidori Multi Function Air Cooker/Fryer. This is the brand that is sold via Home Hardware which is a Hardware store chain here in Canada.
It does much more than just air fry, you can also bake in it. I mostly use the air fry function! It works very much like a small convection oven.
I had a Kitchen Aid Toaster Oven Air Fryer when I first moved back to Canada, but I called that the Cremator because it burnt everything I tried to cook in it. This one I have now works much, much better!
BEST HINTS AND TIPS FOR USING AN AIR FRYER
These are some of the things I have learned so far in my air fryer adventure. I thought you might find them helpful.
1. Preheat your fryer before cooking food in it. About 5 minutes does the trick. This really goes a long way towards preventing food from being soggy.
2. If you are making diced potatoes, diced chicken, or anything which is cut into smaller pieces, shake the air fryer basket frequently. This helps to ensure your food cooks evenly, as well as developing even color and crispness. All you need to do is to pull out the drawer and give it a few shakes, then push it back in.
3. When cooking fatty food add a bit of water to the bottom drawer. This helps to draw the fat away from the food and prevents your food from burning, and your air fryer from smoking.
4. When you are baking quick breads, muffins, cakes, and other baked goods, if a toothpick test reveals that the middle isn't done yet at the end of the cook time, just take the bread cake, etc. out of the pan and flip it. Carefully place it in the basket upside down and allow it to finish cooking.
5. Resist the temptation to overcrowd the basket. Food will cook more evenly and quicker if you make sure there is plenty of space. Single layers are best. Food which is stacked will cook unevenly and lack crispness when done.
6. Flip or shake the food halfway through the cook time. If I am cooking meat, chicken or fish, I start with the bottom side up and finish it off with the presentation side up.
7. The air fryer is a great way to heat up frozen foods. As a general rule of thumb there is a 30% reduction in cook time. (something which I ignored today and wish I hadn't.)
8. If you are cooking something really fatty and you want to avoid creating too much smoke (like bacon) place a slice of bread in the bottom of the drawer. This will help to absorb the grease and prevent burning and smoking.
9. You can use aluminum foil in the air fryer. Wrap vegetables in it to steam then. Use it over baked goods like cakes and pies to slow down browning on top while the middle cooks, removing it for the last bit of the cook time to brown things up.
10. You can use parchment paper in the air fryer to help minimize clean up. You can just throw it away when you are done.
11. It is a smart thing to check for doneness from time to time. Times given in most recipes are merely guidelines. You need to learn which times are best for your particular model of air fryer. You will only need to do this a few times before you get a real view for what timings are best for your air fryer.
WHAT YOU NEED TO MAKE AIR FRYER ALL DRESSED HASH BROWNS
Some pretty simple and standard ingredients. These are really quite easy to make and oh so tasty!
- frozen hash brown patties
- grated cheddar cheese
for the sour cream topping:
- 1/2 cup (60g) dairy sour cream
- 1 TBS finely minced spring onions
- 1 tsp ranch seasoning
To top and finish off:
- additional grated cheese
- chopped spring onions
- crispy bacon bits
- crispy salad onions
I used the Cavendish Farms, All Day Breakfast frozen Hash Brown Patties. Any frozen hash brown patty will do. In the U.K. use the McCain's. They will not be the same shape but they will still be good.
I used strong cheddar cheese. I used an orange on the base and a white for the topping.
The original recipe used chives in the sour cream topping and to garnish. My chives are not quite ready for picking yet and so I used minced spring onions. (scallions) These worked beautifully.
If you are unable to get ranch dressing/seasoning mix, there is an excellent recipe here which shows you how to make your own.
HOW TO MAKE AIR FRYER ALL DRESSED HASH BROWNS
These are really quite simple. You can also do these in a conventional oven if you don't have an air fryer. See notes.
Preheat your air fryer to 400*F/200*C.
Lay your hashbrowns onto the basket of your air fryer in a single layer. (I did 4 at a time.)
Air fry for 15 to 20 minutes. (Mine were almost overdone at 20 minutes. Start checking at 15 minutes.)
Sprinkle a bit of cheese over each patty and then return to the air fryer for an additional 2 to 3 minutes.
While the patties are air frying, whisk together the sour cream, ranch seasoning and minced spring onions.
When the hash brown patties are done, spoon a bit of the sour cream mixture over top of each, along with a smattering of additional cheese and your other favorite toppings. Serve and enjoy immediately.
Notes
To do in the conventional oven, bake your hashbrown patties according to the package directions, adding some cheese during the last 3 to 4 minutes. Proceed as above.
I went for the full time on these and I should have checked them sooner as they were a tiny bit over done, but they still tasted great. So do be warned, depending on the ferocity of your particular air fryer, you may need a few minutes less than the suggested time. I should have taken mine out at 15 rather than 20.
They were really good however and would make a great snack for game nights and, cut in half on the diagonal, a great appetizer. You could let people top their own with the toppings they enjoy most!
These would also make a great side dish for a weekend breakfast or brunch when served along with eggs, etc. Something different!
If you have an air fryer and you are looking for ways to use it, you might also enjoy the following recipes!
AIR FRYER FRENCH BREAD PIZZA (from scratch) - Not only is this recipe sized for only two people, but it is quick, easy and delicious and you can have it on the table in about 10 minutes, making it perfect for weeknights when you are in a rush and don't have a lot of time for meal prep! All you need on the side is a salad!
AIR FRYER CINNAMON ROLLS - Think you can't cook something like this in the air fryer? You would be mistaken because you sure can! This recipe uses a can of refrigerated Cinnamon Rolls with fabulous results. Crisp on the outside with a delicious flaky crumb inside with beautiful cinnamon layers. These are a fabulous way to start off the day and the smell of them cooking is sure to get everybody out of bed pronto! No fuss, no muss, easy peasy!
Yield: variable
Air Fryer All Dressed Hash Browns
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
These crispy hashbrowns are cooked in the air fryer and are loaded with all of your favorite baked potato toppings. They make a great side dish, snack or appetizer (when cut into smaller pieces.) You can also cook them in a conventional oven.
Ingredients
- frozen hash brown patties
- grated cheddar cheese
for the sour cream topping:
- 1/2 cup (60g) dairy sour cream
- 1 TBS finely minced spring onions
- 1 tsp ranch seasoning
To top and finish off:
- additional grated cheese
- chopped spring onions
- crispy bacon bits
- crispy salad onions
Instructions
- Preheat your air fryer to 400*F/200*C.
- Lay your hashbrowns onto the basket of your air fryer in a single layer. (I did 4 at a time.)
- Air fry for 15 to 20 minutes. (Mine were almost overdone at 20 minutes. Start checking at 15.)
- Sprinkle a bit of cheese over each patty and then return to the air fryer for an additional 2 to 3 minutes.
- While the patties are air frying, whisk together the sour cream, ranch seasoning and minced spring onions.
- When the hash brown patties are done, spoon a bit of the sour cream mixture over top of each, along with a smattering of additional cheese and your other favorite toppings.
- Serve and enjoy immediately.
Notes
To do in the conventional oven, bake your hashbrown patties according to the package directions, adding some cheese during the last 3 to 4 minutes. Proceed as above.
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Back in the 1970's, when I was first married, my mother-in-law gave me a little handwritten notebook for Christmas filled with all of her tried and true recipes. These were the things she had always made for her family. That was my favorite Christmas gift of all time.
I still have it, although the pages are now splattered stained and brittle from use. It is almost fifty years old! This recipe Carrot Loaf quick bread recipe which I am sharing with you today comes from that little notebook and has long been a family favorite!
This is a sturdy loaf, not a cake. It is not meant to be a cake, but more like something in between a muffin and a cake. A loaf that is perfectly at home on the tea table, with a dense crumb and texture. Not overly sweet.
There is no cream cheese frosting. It doesn't need one. It is beautiful served simply sliced and on it's own, but when you spread it with butter, it is even tastier. I do not know if they spread butter on tea breads in other countries, but here in Canada it is a very common thing!
The sweet/tart orange and almond glaze is my own addition. It was adapted from a poppyseed bread recipe that I found in one of my cookery books entitled Beyond Parsley, a Junior League cookbook which was published back in 1984. Those Junior League cookbooks are the best!
I thought this simple glaze would work very well on this carrot loaf and I was right. Since the loaf itself is not overly sweet, it adds a lovely touch. Slightly sweet and tangy. Orange and carrot go together very well. Prepare to fall in love!
WHAT YOU NEED TO MAKE ORANGE GLAZED CARROT LOAF
Simple ordinary baking cupboard ingredients. There is nothing unusual or out of the ordinary here.
- 2 cups (280g) plain all purpose flour
- 1/2 cup (60g) chopped toasted walnuts
- 1/2 cup (75g) raisins
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) soft light brown sugar, packed
- 3 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1 tsp pure vanilla extract
- 1/2 cup (120ml) whole milk
- 1/3 cup (80ml) flavorless oil
- 1 large free range egg
- 2 cups (200g) grated carrot
For the glaze:
- 1/3 (63g) granulated sugar
- 1/8 cup (30ml/1 fluid ounce) orange juice
- 1/4 tsp almond extract
- 1/4 tsp vanilla extract
You can totally leave the raisins and the nuts out of the recipe and the loaf will still be moist and delicious. Today I only used raisins because I had no walnuts. You can also leave off the glaze if you wish.
I grate the carrots on the largest holes on my box grater. I also peel the carrots first. Carrot peel has a most unappetizing color.
My late mother-in-law did not use cardamom. That is my addition. I happen to think it goes very well in this recipe with its slight citrus undertones.
Everything else is pretty self-explanatory, but if you do have any questions about any of the ingredients, don't hesitate to post a query in the comments section!
HOW TO MAKE ORANGE GLAZED CARROT LOAF
It really doesn't get much better than this. Do not overbake. The batter will be quite thick. If you think it is too thick, stir in a tiny bit of extra milk.
Preheat the oven to 180*C/350*F/ gas mark 4. butter and flour the bottom of a 9 by 5 inch loaf tin. Alternately line the tin with baking paper. (I buy parchment loaf tin liners which work fabulously.)
Combine all of the ingredients for the loaf in a large bowl, mixing together just to blend with no dry streaks.
Spoon in the prepared pan, leveling the top with the back of a spoon.
Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
Heat the glaze ingredients together in a saucepan over low heat until the sugar melts. Spoon this glaze over the hot loaf as soon as it comes out of the oven.
Cool in the pan for 10 minutes before lifting out onto a wire rack to cool completely.
I like to leave this for 24 hours before cutting into slices to serve. This will keep for several days, tightly wrapped. It also freezes very well.
This has always been one of my favorite quick breads. I have been baking it since the 1970's and really haven't changed it much since then, except to add the glaze.
It is moist and tender and delicious. I love adore it spread with softened butter. Not as sweet as carrot cake but every bit as tasty! You can't go wrong with this one!
We love quick breads here in The English Kitchen. They are lovely served with hot cups of tea or even made into tea sandwiches with some cream cheese spread in the center. Here are a few other favorites of mine!
.JPG "Banana Nut Bread")
BANANA NUT BREAD - This is a really good, simple banana bread. I love to enjoy it cut into thick slices and spread with butter. Real butter. Toasted, spread with butter or creamed honey. Again, delicious. Because the bread is not overly sweet any number of toppings go very well with it. It also goes great in a bread pudding if it happens to go stale.
ELIZABETH'S DATE & NUT LOAF - This is my late mother-in-law's recipe for a deliciously moist and tender crumbed tea bread. It is studded generously with lots of sticky dates and crunchy toasted walnuts. Beautiful served thinly sliced and buttered, next to a hot cup of tea.
Yield: 1 (9 by 5-inch) loaf
Orange Glazed Carrot Loaf
Prep time: 15 MinCook time: 60 MinTotal time: 1 H & 15 M
Your favorite cake in a loaf. This is beautiful served sliced into thin slices and buttered with softened butter, accompanied with a nice hot cuppa. Moist and delicious. An optional glaze can be spooned over top when it comes out of the oven for even more flavor.
Ingredients
- 2 cups (280g) plain all purpose flour
- 1/2 cup (60g) chopped toasted walnuts
- 1/2 cup (75g) raisins
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) soft light brown sugar, packed
- 3 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1 tsp pure vanilla extract
- 1/2 cup (120ml) whole milk
- 1/3 cup (80ml) flavorless oil
- 1 large free range egg
- 2 cups (200g) grated carrot
For the glaze:
- 1/3 (63g) granulated sugar
- 1/8 cup (30ml/1 fluid ounce) orange juice
- 1/4 tsp almond extract
- 1/4 tsp vanilla extract
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. butter and flour the bottom of a 9 by 5 inch loaf tin. Alternately line the tin with baking paper. (I buy parchment loaf tin liners which work fabulously.)
- Combine all of the ingredients for the loaf in a large bowl, mixing together just to blend with no dry streaks.
- Spoon in the prepared pan, leveling the top with the back of a spoon.
- Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Heat the glaze ingredients together in a saucepan over low heat until the sugar melts. Spoon this glaze over the hot loaf as soon as it comes out of the oven.
- Cool in the pan for 10 minutes before lifting out onto a wire rack to cool completely.
- I like to leave this for 24 hours before cutting into slices to serve. This will keep for several days, tightly wrapped. It also freezes very well.
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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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